Prep Time:
20 mins
Cook Time:
2 hrs
Additional Time:
5 days 2 hrs
Total Time:
5 days 4 hrs 20 mins
Servings:
15
Yield:
1 roast
Ingredients
Directions
Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
Preheat oven to 250 degrees F (120 degrees C).
Season roast with additional black pepper and brown sugar, and place in a roasting pan.
Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
I Made It
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Nutrition Facts (per serving)
| 160 | Calories |
| 3g | Fat |
| 3g | Carbs |
| 29g | Protein |
